October 4, 2010
Of all the things I planned for the weekend I had every intent of making a crock pot, 8 hour chuck roast with a creamy mushroom gravy. I changed my mind. Instead I picked up an eye of round roast and did some research on how to make roast beef. So much debate on high temperature, quick roast vs. low temperature, long roast. The following is what I decided on. Turned out great, will definitly be a Sunday Staple.
Classic Roast Beef
1 3 to 4 lb eye of round roast
1 onion - sliced
Mediteranean Sea Salt
Fresh Cracked Pepper
Allow the roast to sit out on the counter & come to room temperature (around 2 hours). Preheat oven to 375 degrees. Place sliced onion the bottom of the roasting pan. Tie the twine at 3 inch intervals up the roast. Season the roast generously with garlic powder, salt and pepper and place on top of the onions, fat side up (picture was fat side down & then I realized). Insert meat thermometer into the thickest part of the roast, halfway in. Roast for 20 minutes per pound and check the thermometer for internal temperature. Remove from oven and tent with foil, allow it to rest for 15 to 20 minutes. Slice and enjoy.
Side notes here - The meat thermometer will burn you & quickly - remove it with potholders (don't know what I was thinking, but I have a blistered fingers to prove it).
Medium Rare is going to be between 145 to 150 degrees & Medium around 160 degrees. Remember that the roast will continue cooking while it is resting. This cut of meat is best served from rare to medium.
I served it with fingerling potatoes with thyme, roasted asparagus (added to the oven once I removed the roast), a hollandaise sauce and a horseradish sauce.